The Best Chicken Salad Ever Food

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THE BEST TASTING CHICKEN SALAD EVER



The Best Tasting Chicken Salad Ever image

I am not a chicken fan salad lover. But I just love this chicken salad. It is the only chicken salad I will eat ( mine.) I make it least twice a week. I hope you love it just as much as me.

Provided by Denises

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 fresh boneless skinless chicken breast
1/4 teaspoon garlic salt
2 pinches black pepper
1 1/2 tablespoons real mayo mayonnaise
1 teaspoon minced celery

Steps:

  • Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes.
  • Remove from pot and let cool in container or bowl.
  • Chicken cools pretty quickly, usually about 10 minutes. When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up.
  • After it cools completely, add garlic salt, and pepper.
  • Add real mayo and celery.
  • Serve between 2 slices of your favorite bread.
  • The garlic salt is the secret ingredient to this chicken salad.

Nutrition Facts : Calories 119, Fat 5.3, SaturatedFat 0.9, Cholesterol 40.6, Sodium 148.6, Carbohydrate 4.8, Fiber 0.8, Sugar 0.8, Protein 13

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Adapted from a recipe on allrecipes.com. This is the best chicken salad I've come across yet! The seasonings are right on, and I love the extra crunch the water chestnuts add. I make this regularly during the summer months. Hope you all enjoy this, as well. :)

Provided by Beth A.

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup mayonnaise (I use low fat)
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups chicken breasts, cook and diced
1/2 cup celery, finely chopped
1/2 cup chopped green onion
1 (8 ounce) can water chestnuts (drained and chopped)
1 1/2 cups swiss cheese, diced

Steps:

  • In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
  • In a large bowl, toss together the chicken, celery, green onions, water chestnuts, and swiss cheese. Add the mayonnaise mixture, and stir to coat. Chill until serving.

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is the best chicken salad I have ever had in my life and it is so simple to make.

Provided by Richard Rego

Categories     Salad

Time 10m

Yield 8

Number Of Ingredients 6

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

Steps:

  • In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is a wonderful, easy chicken salad. The addition of cole slaw dressing is what makes it taste great. This is great for a crowd. I got this from allrecipes and made if for a 1st communion party. It went over great!

Provided by frog4kids

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
1/4 cup creamy salad dressing
4 tablespoons coleslaw dressing
1 stalk celery, chopped
1/4 sweet onion, chopped
1 teaspoon lemon juice
salt & pepper

Steps:

  • 1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to "soupy".
  • 2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
  • *I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!

BEST CHICKEN SALAD EVER I



Best Chicken Salad Ever I image

This is the result of a day at home with my brother and nothing to do. We decided to create a new lunch. Serve on rolls or sandwich bread; this is especially nice if you toast the bread, or use a flavorful whole-grain bread. The chicken can be substituted with turkey, and the ingredients can be rearranged to suit differing tastes. Enjoy!

Provided by STORMWALKER

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
½ stalk celery, chopped
⅔ cup raisins
salt and pepper to taste

Steps:

  • Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 22.9 g, Cholesterol 16.2 mg, Fat 16.4 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 169.9 mg, Sugar 16.2 g

BEST-EVER CHICKEN SALAD



Best-Ever Chicken Salad image

Make and share this Best-Ever Chicken Salad recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 chicken breast halves
1 bell pepper, coarsely chopped
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
salt and pepper
3 stalks celery, finely chopped
4 eggs, boiled chopped
2 tablespoons fresh lemon juice
1/4 cup Durkee's sauce
1/2 cup mayonnaise (or enough to moisten)
1 teaspoon sugar
3 tablespoons capers
sliced ripe olives (to garnish)
salt and pepper (again, to taste)

Steps:

  • Boil the chicken in water with the next 4 ingredients.
  • Remove the chicken from the broth; strain out the vegetables and set aside.
  • Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
  • Mix in the reserved cooked vegetables and all the other ingredients.
  • Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
  • This can also be used as a great sandwich spread.

Nutrition Facts : Calories 270.4, Fat 16.7, SaturatedFat 4, Cholesterol 192.5, Sodium 381.6, Carbohydrate 9.8, Fiber 1.2, Sugar 4.1, Protein 20.1

MY FAVORITE CHICKEN SALAD



My Favorite Chicken Salad image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

BEST CHICKEN SALAD EVER



Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories     Salad

Time 40m

Yield 6

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

  • Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

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